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Preparation info

  • Makes

    2

    loaves
    • Difficulty

      Medium

    • Ready in

      6 hr

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Like focaccia, and other flatbreads found across southern and eastern Europe, this loaf – often associated with Provence – takes its name from the Latin word for “hearth”, where it would once have been baked. I’ve kept mine plain, but you can throw in a handful of chopped pitted olives, ham, cheese or herbs, in whatever combination you fancy. You can also drizzle yours with plain or herb-infused olive oil just before and/or after they are baked.